I know I already teased you with these pictures and never posted the full recipe here. Instead of completely forgetting about them, I’m going to make it up to you with a few more pictures and the full recipe.
Happy hump day to you! Let’s make pancakes.
You guys know how I feel about breakfast. It’s one of the top 5 loves of my life, up there with family, friends, chambray shirts, and good music. It’s my favorite meal and, if I had my way, I’d eat breakfast foods all day, every day.
I wish every morning felt like Saturday morning. Waking up slower, piddling around the house in pajamas and messy hair to grind coffee, fry bacon, and drop pancake batter in a sizzling hot pan. Is anything better than that?
These oatmeal pancakes have quickly become our favorite – but this batch is definitely the best yet. Soaking the oats overnight in the buttermilk makes the pancakes tender and sweetens them up just a little.
I think the walnut oil added a super rich depth to the batter, but if you can’t find it, just make sure you toast your walnuts before adding them in. That will give you that roasty-warm flavor that balances out the sweet berries and maple glaze.
Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze
Makes: 6-8 servings
- 1 cup old fashioned oats
- 1 cup buttermilk
- 2 eggs
- 2 egg whites
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 Tbsp sugar
- 1 tsp molasses
- 1 cup flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups blueberries
- ¾ cup walnuts, chopped
- 2 Tbsp walnut oil (or canola, if you can’t find walnut oil)
- Pour the oats into a medium bowl and stir together with the buttermilk. Let this sit for at least 1 hour or overnight, if you can, to let the oats soften in the buttermilk.
- In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy.
- Add the milk, vanilla, sugar, and molasses to the eggs and mix together for a minute.
- Whisk the flour, baking powder, baking soda, and salt into the egg mixture.
- Pour the oat and buttermilk mix into the egg and flour mix and gently stir.
- Dump the blueberries and walnuts into the batter and fold them in gently, so you don’t burst any berries.
- Stir in the oil.
- Heat a griddle or large skillet over medium-high heat.
- Scoop 1/3 cup of batter for each pancake and cook 2-3 minutes on each side or until they’re golden brown.
- Serve warm with butter and vanilla maple glaze.
Vanilla Maple Glaze
Makes: about 1 cup
- ½ cup maple syrup
- 1 cup powdered sugar
- 1 tsp vanilla bean paste
- Splash of milk
- In a medium bowl, mix the maple syrup and powdered sugar together.
- Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or another spoonful of powdered sugar to thicken it up until you have the texture you want.
- Drizzle over your pancakes before serving.